I know it's springtime but sometimes you just have to have Pumpkin Chocolate Chips Cookies, no matter what the season. That's been me the last two weeks. I love these cookies because they are actually chewy - not so cakey like most pumpkin cookie recipes tend to be. Although I do love a good cake. But by replacing the egg(s) with pumpkin these cookies turn out more chewy! And soooo delicious. I know springtime is in the air, but so are these cookies. :) Give 'em a try with a glass of cold milk. I'm pretty sure you'll love them!
Chewy Pumpkin Chocolate Chip Cookies
Yield: 2 dozen
Ingredients
1/2 (1 stick) cup butter, softened
1 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla
5 tablespoons pumpkin puree
1 1/2 cups all-purpose flour (unbleached preferred)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F.
In a large bowl, using an electric beater, combine the butter and sugars until well combined. Add the vanilla and pumpkin and beat until smooth.
In a smaller bowl, whisk all the dry ingredients together then add to the butter mixture and stir with a large spatula or wooden spoon until just combined. Stir in the chocolate chips.
Drop cookie balls onto a baking stone (what I use to bake all my cookies) or a greased cookie sheet for 12-17 minutes or until they start to puff up a little. Cool slightly before removing from sheet and placing on a cooling rack.
Recipe Source: adapted from yammiesnoshery
These are amazing!
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